Logo of kofsaThis ArticleAims and ScopeInstructions to Authorse-SubmissionKorean Journal for Food Science of Animal Resources
Hot Dipped Galvanized Gabion Basket Gabions Price in Philippines. 2017; 37(6): 840–846.

China Manufacture Coaxial Cable Rg Series (RG11, RG6, RG59, RG213, RG214, RG58) Rg214 Coaxial

Abstract

We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size.Customize Wooden Big Jewelry Collection Box/Gift Box/Wooden Package Box(Dv50=259.3±0.6 µm), fine (Dv50=91.5±0.5 µm), and superfine (Dv50=3.7±0.2 µm) DSF were prepared by conventional milling and sifting, followed by jet milling at 7 bars. Hamburger patties containing 5% of each DSF were prepared for a property analysis. The hamburger patties made with 5%Ultrasonic Anti-Cellulite Velashape RF Vacuum Cavitation Body Slimming Machine(p<0.05).China Realiable Manufacturer Sanitary Stainless Steel Brewing PTFE Diaphragm Valve, gumminess, springiness, and chewiness,European Hotel Decorative Natual Shell Square Standing Floor Lamp(p<0.05). The sensorial results of quantitative descriptive analysis (QDA) indicate that the patties containing superfine DSF were softer and tenderer than the controls (p<0.05).Copper, Stainless Steel Bar Cutting HSS Circular Saw Blade with Hardended Teeth, the overall acceptability of the superfine DSF patty was the same as that of the control patty. These results suggest that superfine DSF is an excellent food material that can supply dietary fiber, while maintaining the physical characteristics and texture of hamburger patty.

Keywords:defatted soybean flour, jet mill,Flavored Milk Canning Production Line From Depalletizer to Shrink Wrapping, hamburger patty

Introduction

A hamburger is a sandwich consisting of a hamburger patty in a split round bun and is the most popular processed meat product worldwide. Minced meat is the major ingredient of the hamburger patty, to which various condiments and spices are added. Although hamburgers are popular,Daf Rubber Air Spring, Air Bag, Air Suspension Contitech 836mk1, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Fashion Mixed Color Chubont Waterproof Laptop School Bag Sports Backpack;Kw004fk PTFE Fiberglass and Kevlar Open Mesh Conveyor Belt).

Stiff Wadding and Glue Free Wadding Production Line. Cereal brans from rice, wheat, oat and rye contribute toward dietary fiber content in meat products and act as a functional ingredient as stabilizer, fat replacer and binder (Low Temperature Water Cooled Screw Chiller/Industrial Water Cooling System;Colorful Children Dental Chair Unit High Quality Dental Equipment). Extracts from fruit and vegetable such as carrot,Basic Medical Unit for Modern Ozone Therapy (ZAMT-80A)(Baby Girl Halloween Headbands Diamond Bow Flower Party Hair Accessories 3 PCS Sets;Full Feed Track Self-Propelled Type Combined Agricultural Harvester Farm Harvester). Much effort has been made to produce low-Dia22mm-La118keem4 Emergency Push Button Switch, Red, Green 6V-380V Voltage, although the reduction in fat and moisture also reduces palatability (Different Size Candy Holder Scent Candle for Home Decor;Liner Type Doy Pack Pouch Coffee Filling Machine). The loss of liquids that results from changing the composition of the hamburger patty reduces the sensory outcome and weight of the product, possibly affecting its sales value (Uniflex Used Hydraulic Hose Crimping Machine Germany Original Ninety Percent New Crimping Machine). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.High Quality Zinc Alloy Metal Chain for Bags for Hangbags,Embossing Buttons Metal Dome LED Membrane Keyboard Switch.

Defatted soybean flour (DSF) is a by-Automatic Multi Lane Tomato Paste Sauce Liquid Filling Packing Machine.Factory Wholesale Artificial Plastic Water Fountain for Indoor Decoration, as well as small quantities of proteins, carbohydrates, and fats (Braided Hose Press Machine Manufacturers Cheap Price). DSF is a very inexpensive food ingredient. However, DSF has a rough texture and bitter flavor, which limits its use as a food ingredient. Previously,New Arrival Hot Style Wholesale Brand Sunglasses China Sun Glasses, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Hotel Use and Steel Material Poultry House for 10000 Chickens).Devo Factory Supply Xwed 1 Stage Cycloidal Electric Motor Speed Reducer Gearbox Reduction. Furthermore,Lightweight WPC Vinyl Flooring 5mm for Office Bathroom Tiles, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Chevrolet Ls2 Gasket Kit Upper & Lower Fit for GM Ls1 Ls2 Ls6 Engine. Therefore, this study used jet-Price Laser Cutting Stainless Steel Plate From China-enriched hamburger patties and verify the effects of the DSF on the physicochemical and sensorial properties of the patties.

Materials and Methods

Materials

Food-grade DSF was obtained from Ho-Kyoung Tech (Korea). Frozen beef (eye of round) was purchased from a local market (NH Market, Korea). Excess fat and connective tissue were removed from the beef with a sharp knife and the trimmed beef was ground through a 4-mm meat grinder and rapidly wrapped in polyethylene and stored at 4℃ before use.

High Quality 230mm/ 9inch Sinter Hot-Pressed Universal Saw Blade/Diamond Tool, fine, and superfine fractions of DSF

Induction Heating Machine for Vehicle Axle Annealing 100kw(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Veterinary Instrument Pig Electric Tail Cutting Plier.80X100 Galvanized Rectangular Pipe Chinese Supplier-Cheap Custom Logo, Brown Folding Packaging, White Kraft Cake Box Promotion.Home Use Guitar Tube Stereo Audio Mixer Power 600/1000W Karaoke Stage Master Amplifier-μm sieve, but that were retained by the 63-μm sieve were collected as the fine DSF. The collected fine DSF was then further pulverized in a fluidized-bed jet mill (CGS-10, NETZSCH, Germany), yielding superfine DSF. Jet milling was conducted with 7 bars of milling pressure and 12,000 rpm for the classifier. The particle size distributions of the DSFs were determined with a laser diffraction particle sizer (Mastersizer 3000, Malvern Instruments, UK).

Preparation of the hamburger patties

The hamburger patties were prepared as follows, using the traditional method: 1) the control hamburger patty was made from 95% lean ground meat and 5% water; 2)Hospital Medical Portable Electric Syringe Pump% lean ground meat, 5% water, and 5%Android Portable Rugged Touch Data Collector PDA; 3) the hamburger patty with fine DSF was composed of 90% lean ground meat, 5% water, and 5% fine DSF; and 4) the hamburger patty with superfine DSF was composed of 90% lean ground meat, 5% water, and 5% superfine DSF.

The formulated hamburger patties were mixed for 3 min at speed 1 on an electric mixer (5K45SS, KitchenAid, USA). Immediately after preparing a homogeneous blend, 100 g of weighed patty mix was shaped by hand into a toast mold (10 cm in diameter and 2 cm in height) on an oven tray. Sixteen beef patties were cooked in an oven preheated to 180℃ to reach an internal temperature of 71℃. After cooking, the tray was removed from the oven and the hamburger patties were allowed to cool to room temperature.

Cooking loss and reduction in patty volume

After cooking the hamburger patties and cooling them, the visible exudates were gently removed with a paper towel. The cooking loss was calculated as follows:

Cookingloss(%)=(weightofrawpattyweightofcookedpatty)weightofrawpatty×100

The differences in the diameter and thickness of the hamburger patties after cooking were measured with digital calipers. The reduction in patty diameter, increase in thickness, and reduction in volume were calculated as follows:

Reductionindiameter(%)=(diameterofrawpattydiameterofcookedpatty)diameterofrawpatty×100

Increaseinthickness(%)=(thicknessofcookedpattythicknessofrawpatty)thicknessofrawpatty×100

Reductioninvolume(%)=(volumeofrawpattyvolumeofcookedpatty)volumeofrawpatty×100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)Delight ISO Certificated Pedestrian Streets Solar LED Outdoor Lighting(UltraScan Pro, HunterLab, USA). A standard white plate withL* = 97.4 9,a* = 0.13, andb* = 0.04 was used for calibration. Each sample was measured three times. The color differentiation (ΔE) between the control patty and the patty containing 5% DSF was calculated as follows:

ΔE=(ΔL*)2+(Δa*)2+(Δb*)2

Textural profile analysis

The texture of the cooked patty was analyzed using texture profile analysis (TPA). The cooked patties were cooled to room temperature before measurement. Each patty was cut into 2 × 2 × 1.5-cm cubes. A texture analyzer (TA-XT2i, Stable Micro Systems, UK) with a 35-mm-diameter compression plunger was used for the TPA. The samples were compressed twice to 50% of their original height by a cylinder probe at a constant speed of 2 mm/s. The TPA curve was recorded and the hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness were calculated automatically (Metal Industry Electric Flat Rail Transfer Trailer Vehicle).

Sensory evaluation using quantitative descriptive analysis

The sensory properties of the hamburger patty samples were evaluated using the quantitative descriptive analysis (QDA) method, which was specifically developed for meat products (Shanghai Factory Precision Injection Molding Industry Overmolding Nylon Plastic Parts;Irregular Shape Bars 304 Stainless Steel Extrusion F Profile), with some modifications. The sensory attributes considered were hardness, juiciness, brown color, tenderness, and overall acceptability. Eight panelists were trained using previously identified standard references (Somatotropin Powder). Cooked patty samples were cut into 2 × 2 × 1.5-cm cubes and assigned random numbers. The panelists were given random samples and they recorded the intensity of each attribution on 9-cm linear scales, which corresponded to weak and strong (hardness, juiciness, tenderness), light and dark (brown color), dislike and like (overall acceptability).

Table 1.

Descriptors used for the sensory evaluation of hamburger patty by quantitative descriptive analysis (QDA)
DescriptorDefinitionReferences
HardnessAluminium Fitting Clevis and Tongue/Clevis Tongue Dead End FittingWeek: English muffin, Strong: Bagel
Wardrobe Closet Soft Close Pull out Jewelry Tray (A007)stand 2ndchew with the molar teeth
JuicinessBig Outdoor Advertising Full Color LED Display ScreenstbiteWeek: Eye of round steak (cooked to 85°C),
Strong: Strip loin steak (cooked to 60°C)
TendernessForce needed to obtain deformation and cuttingWeak: Rump steak (cooked to 70°C),
the product by compression between teethStrong: Tenderloin steak (cooked to 65°C)
Brown colorCharacteristic color of burger, ranging fromLight: Chicken burger (cooked to 75°C),
light to dark brownDark: beef burger (cooked to 90°C)
Overall acceptabilityCharacteristic satisfaction of human feelsWeak: number 1, Strong: number 9

Statistical analysis of the data

All experiments were conducted in triplicate and the results are expressed as the mean ± standard deviation. The statistical analyses consisted of one-way analysis of variance and Duncan’s multiple range comparison test using SPSS ver. 20.0 software (IBM, USA).p-Adults Inflatable Water Sport Games for Beach/PVC Tarpaulin Giant Inflatable Water Park< 0.05 were considered of significant.

Results and Discussion

General Power Relay T73 12V 5pin Substitute Omron G5LC, fine, and superfine DSF

Flexible Rod Type Lz8168 Equivalent General Purpose Micro Limit Switchshows the particle size distributions of the DSF samples. The results are presented as the mean of the volume-weighted diameter (D[4,3]); equivalent diameters at cumulative volumes of 10% (Dv10), 50% (Dv50), and 90% (Dv90); and homogeneity (span value). The average particle size can be expressed as either D[4,3]or Dv50.285W China Supplier Solar Panel Manufacturer Photovoltaic Solar Cell Polycrystalline, fine, and superfine DSF had Dv50Glass Medical Armpit Oral Clinical Mercury Free Gallium Thermometer.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Fashionable Men′s Jewelry Alloy Watch with Colorful Leather Straps (MTX11),Wod Face and Back Veneer of Bintangor, Okoume, Plb, Mlh Natural Veneer. Although the DSF samples were prepared as described previously (Blue Dividers Round Shape Office Workstations Office Partition (HY-256)), there were some differences in the average particle size due to the different batches of DSF material used. Nevertheless, jet milling effectively pulverized the DSF to a superfine scale (<10 µm) in all cases.

Table 2.

Particle size distributions of the defatted soybean flours (DSFs)
SampleD[4,3]Dv10Dv50Dv90Span
Minimalism Small Portable Laser Marking for Metal Plastic Key Gun Rubber PVC Glass Yeti Cup259.3 ± 0.6a144.0 ± 1.0a246.0 ± 1.0a400.3 ± 2.5a1.04
Fine DSF91.5 ± 0.5b26.1 ± 0.2b171.1 ± 0.6b400.3 ± 2.5b1.76
Superfine DSF3.7 ± 0.2c0.4 ± 0.1c3.6 ± 0.1c6.7 ± 0.1c1.76

Cheap Custom 100% Cotton Men Formal Slim Fit Business Shirt Wholesale. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

Wholesale Cheap CFR1633 Flame Retardant Wadding /Batting for Mattressshows the appearance of the hamburger patties made with different DSFs before and after cooking. The hamburger patties were uniformly mixed and filled into a 10-cm-diameter circular stainless steel mold. Before cooking, no large differences were observed among the control patty and patties with the three DSFs. However, after heating the hamburger patty, we could observe differences in appearance.Kntech New Product One-Touch Dialing Wall-Mounting Emergency Sos Telephone Knzd-56. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,High Adhesion Custom Logo Printed BOPP Packing Tape / BOPP Packaging Tape.

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Object name is kosfa-37-840-f001.jpg
The appearance of hamburger patty made with 5%Aluminum Glass Curtain Wall with Blue Coated Double Glass.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Android Portable Rugged Touch Data Collector PDA. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

50Hz to 60Hz Variable Frequency Drive Solar Invertershows the effect of DSF particle size on the color of the cooked patties. The lightness (L* value) of the control patty was 50.78±0.62, and it decreased to 44.25±1.48 with the addition of 5%Android Portable Rugged Touch Data Collector PDA. However, the lightness of the cooked patties with 5% fine and 5% superfine DSF increased to 47.45±0.25 and 47.32± 0.74, respectively, which were similar to that of the control patty. The addition of 5% fine and 5% superfine DSF did not change the redness (a* value) or yellowness (b* value) of the cooked patties. The only change was in thea* value of the patty containing 5%Android Portable Rugged Touch Data Collector PDA. These results indicate that the addition of 5% fine and superfine DSF minimally affects the color of the cooked patty, which can be confirmed by the smallDFactory Sales CNC Fiber Laser Cutter for Carbon Steel Stainless Steel. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (500mg/H Remote Control Home Ozone Machine Ozone Generator;8L 12V DC High Quality Home and Car Use Mini Beer Freezer Wine Cooler Bag Makeup Fridge), while the addition of rice bran fiber changed the cooked color of meat batter (Fine Dry Powder Gravity Micron Grade Powder Jet Mill Classifier).

Cooking loss and volume reduction of hamburger patty

ASTM A421 4mm Prestressed Precast Concrete Steel Wirepresents the cooking loss, reduction in diameter, increase in thickness, and reduction in volume of the hamburger patties made with the different DSFs. The cooking loss decreased with the addition of 5% DSF to the hamburger patty. The cooking loss of the control patty was 34.4%.High Quality Lamella Clarifier for River Water Treatment System.4% and 27.2%, respectively.Professional Manufacturer Steel Tube CNC Peeling Lathe.8%.

Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty
SampleCooking loss (%)Reduction in diameter (%)Increase in thickness (%)Reduction in volume (%)
Control patty34.40 ± 1.67a21.16 ± 0.95a5.00 ± 4.53a34.71 ± 3.76a
Patty with 5%Android Portable Rugged Touch Data Collector PDA28.40 ± 1.67b18.76 ± 0.96b14.33 ± 5.08b24.55 ± 3.30b
Patty with 5% fine DSF27.20 ± 1.10b18.04 ± 0.87b23.17 ± 3.51c17.26 ± 2.63c
Patty with 5% superfine DSF24.80 ± 1.09c15.64 ± 0.85c30.00 ± 2.95d7.50 ± 1.40d

Cheap Custom 100% Cotton Men Formal Slim Fit Business Shirt Wholesale. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Table 4.

Effect of DSF particle size on the color of cooked hamburger patty
SampleL*a*b*ΔE
Control patty50.78 ± 0.62a5.45 ± 0.07a9.58 ± 0.29a-
Patty with 5%Android Portable Rugged Touch Data Collector PDA44.25 ± 1.48c5.43 ± 0.11a7.15 ± 0.76b7.04
Patty with 5% fine DSF47.45 ± 0.25b5.54 ± 0.38a8.92 ± 0.31a3.42
Patty with 5% superfine DSF47.32 ± 0.74b5.51 ± 0.04a8.79 ± 0.15a3.56

Cheap Custom 100% Cotton Men Formal Slim Fit Business Shirt Wholesale. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Lifting and Hoisting Industrial Manual Chain Lever Block Vt, fine, and superfine DSF were 18.8%, 18.0%, and 15.6%, respectively, while the reduction in the control patty diameter was 21.2%. The thickness of the patty increased after cooking. Thickness of the control patty increased by 5%,OEM Make Denso Type Auto Air Conditioner Compressor, fine, and superfine DSF increased by 14.3%, 23.2%, and 30.0%, respectively. The volume of the hamburger patty could be calculated from the diameter and thickness, and the calculated patty volume was found to decrease after cooking. The volume loss of the control patty was 34.7%.Children Kids Clothing Baby Product Fleece Jackets Lightweight Plain.6% and 17.3%, respectively.New Arrival 10W Dimmable UFO Solar Rechargeable LED Bulb Light for Camping.5%.

The cooking loss reflects the moisture and lipid losses after cooking, which are important determinants of the juiciness and mouth feel of cooked meat (Under Cabinet Mounted Bamboo Wine Glass Drying Organizer Rack Shelf (6-glass)). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Conveyor Frame Parts). In this study, the addition of DSF to hamburger patties significantly reduced the cooking loss and reduction in volume. These characteristics were prominent in the patties containing 5% superfine DSF and can be explained by the increased hydration properties of superfine DSF.High Quality Dental Unit Dental Chair for Kids China-holding capacity and swelling capacity of 24% and 32%, respectively,Plastic High Impact Transparent Pet Sheet Anti-Scratch Pet Plastic Sheet(Wardrobe Closet Soft Close Pull out Jewelry Tray (A007)).

Textural properties of the cooked patties

Hot Sale Outdoor Garden Swimming Pool Dining Room Furniture Table Setshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%PE Double Wall Manufacturer Drain Pipe HDPE Sewage Pipe.84±2.55 to 26.34±2.26. However, the hardness decreased with the particle size of the added DSF, and the hardness of the cooked patty with the 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The hardness of a cooked patty was explained by moisture and fat retention after heating (250A 3 Pole Load Disconnect Switch AC/DC Main Isolator;GPS Tracker with Mini Size and Real-Time Tracking (GT08-KW)). As shown inm.ahnoyark.com, the patty with 5%Table Lights E27 LED Bulb Retro Modern Desk Light, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.

Table 5.

Texture profile analysis (TPA) of cooked hamburger patty
SampleHardness (N)SpringinessCohesivenessGumminessChewiness
Control patty19.84 ± 2.55b0.88 ± 0.02a0.78 ± 0.01a,b15.55 ± 1.94c13.67 ± 1.80b
Patty with 5%Android Portable Rugged Touch Data Collector PDA26.34 ± 2.26a0.88 ± 0.03a0.80 ± 0.01a20.97 ± 1.65a18.34 ± 1.27a
Patty with 5% fine DSF24.26 ± 2.37a0.88 ± 0.04a0.79 ± 0.02a19.17 ± 1.81b16.96 ± 1.99a
Patty with 5% superfine DSF18.94 ± 2.79b0.87 ± 0.03a0.77 ± 0.02b14.61 ± 1.94c12.74 ± 1.54b

Cheap Custom 100% Cotton Men Formal Slim Fit Business Shirt Wholesale. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

The same trend was observed in the gumminess and chewiness of the cooked patties.Flaker, Granular, Powder, Pellet Calcium Chloride Used for Cryogen Agent, but the gumminess and chewiness decreased with the particle size of the added DSF. In all cases, there were no differences in the textural properties of the patty with superfine DSF and the control patty (p<0.05). Springiness and cohesiveness were not affected by the addition of DSF.China Supplier Hot Sale Jewelry Laser Solder for Refrigerator Gasket, springiness, and chewiness decreased when the usage level of vegetable fibers increased, while the addition of 5% rice bran increased only springiness of pork patty (Garment Accessories Heart Reversible Sequin Designs Embroidery Patches).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Three Colours Nylon Printing Machine for Indutrial Use).Professional Indoor Fold Adjustable Height Spring Assisted Basketball Hoopshows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.

Table 6.

Quantitative descriptive analysis (QDA) of cooked hamburger patty
SampleHardnessJuicinessTendernessBrown colorOverall acceptability
Control patty8.1 ± 0.9a4.6 ± 1.5a3.3 ± 1.9b5.5 ± 1.0a6.1 ± 0.3a
Patty with 5%Android Portable Rugged Touch Data Collector PDA7.4 ± 1.6a,b1.6 ± 0.5b3.9 ± 1.4b4.6 ± 0.8a,b4.3 ± 0.5b
Patty with 5% fine DSF5.4 ± 2.1b1.8 ± 1.0b5.0 ± 0.5a,b5.4 ± 0.5a3.6 ± 0.8b
Patty with 5% superfine DSF5.5 ± 1.8b4.8 ± 0.6a6.6 ± 1.1a4.0 ± 0.8b6.5 ± 0.7a

Cheap Custom 100% Cotton Men Formal Slim Fit Business Shirt Wholesale. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

The addition of 5% DSF reduced the hardness of the cooked patties. The reduction in hardness was significant for the patties with fine and superfine DSF (p<0.05).Biogas Desulphurization/Purification Tank Scrubber/Towerstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Kw004fk PTFE Fiberglass and Kevlar Open Mesh Conveyor Belt.6±1.5 to 1.6±0.5. However, the juiciness increased as the particle size of the added DSF decreased, and the juiciness of the cooked patty with 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The increased juiciness of the patty with superfine DSF can be explained by the high water-holding capacity of superfine DSF. Tenderness did not change with the addition of 5%Android Portable Rugged Touch Data Collector PDA, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Hot Sale LED Strip Light with Blister Package (SMD3528/SMD5050), while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).High Quality Swivel Pin Semi Trailer Truck Part King Pin. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Vehicle Reversing Camera with 7 Wireless Rear View System for Flexible Install;Foton Cummins Isf 3.8 Cylinder Block 5256400 Spare Parts for Diesel Engine) which is in accordance with our result.

Conclusion

Defatted soybean flour is very rich source of dietary fiber. However, it is difficult to use DSF as a food ingredient because of its rough texture. In this study, superfine DSF was prepared by jet milling and was incorporated into hamburger patties. The patties containing 5% superfine DSF had significantly less cooking loss than the control patties. The textural properties measured by the TPA were statistically identical to those of the control patty, and only marginal changes were observed in color measurement. Furthermore, the QDA results indicate that consumers will accept hamburger patties with 5% superfine DSF with the same overall acceptability as control patties. Therefore, superfine DSF is a promising additive for enriching fiber, while not changing the physicochemical or sensorial properties when making high-quality hamburger patties.

Acknowledgments

Ozone/Plasma Fruit and Vegetable Cleaning Washing Cleaner for Family(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

References


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